Noah Fecks

900 Degrees: Self-proclaimed pizza aficionados Bruno DiFabio and Tony Gemignan (of the famed Tony’s Pizza Napoletana in San Francisco) have given NYC another desperately-needed Napoletana-style pizza restaurant. But that's just for starters; 900 Degrees also specializes in Romana-style pizzas, which are made using a three day method known as "Poolish," in which the dough is made and allowed to set for two full days before being stretched and finished in the Italian brick oven. There are three to choose from on the menu, plus a variety of Americana-style pizzas, including the Lamb and Eucalyptus (free range New Zealand lamb, fresh marjoram, feta cheese and eucalyptus), and the 900 (fire-roasted pulled pork and tamarind, habenero and serrano peppers, citrus, tomato, agave nectar, cactus salsa and queso fresco). There are also Sicilian-style pizzas to choose from.

Depending on what kind of pizza you order, it will be made in either a customized 900-degree, wood-burning Cirigliano oven imported from Naples, Italy, or an Italian Cuppone brick oven. The New York tomato pies, in which the dough is made more flavorful by a process known as “biga," come out of the brick oven, as do the Americana and Sicilian pizzas. 900 Degrees seats about 60, with 7 seats surrounding the open kitchen. They've got seven beers on tap and a wine list made up of both Italian and California varietals, plus specialty cocktails. The Savanna, made with fresh mint, Bulleit bourbon, peach puree and crushed ice, sounds like just the thing right about now.

29 7th Avenue South, at Morton and Bedford Streets; (212) 989-9880

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